(2017) Mexican Stuffed Peppers

I’ve been making a bunch of stuffed peppers this year. Usually it’s a quick and easy dish to put together, especially when I cook them in a slow cooker. This recipe from “Flat Belly Diet! Cookbook” calls for frozen corn. Use it or not. And you can substitute some chopped fresh tomatoes for the can of stewed tomatoes called for here.

(2017) Herbed Fromage Blanc with Peppers

Brandon Dienger of Restaurant Eugene demoed this recipe at last week’s Peachtree Road Farmers Market. Cut those peppers into wedges and then top with these herbed cheese.

He made it with Woodsman and Wife fromage blanc, but it would be just as delicious with Decimal Place chevre, or any soft cheese you prefer.

(2017) Slow Cooker Sausage Stuffed Peppers

I’m making two versions of slow cooker stuffed peppers tomorrow. One will be this recipe from newleafwellness.com, cutting up my fresh tomatoes instead of using canned tomatoes. But I’m also going to make a simpler version. I bought mild sausage from Charlotte at Freedom Farmers Market Saturday. I’m going to use that to stuff a few peppers as well. Nothing else, just the sausage. We’ll see which we like better.

(2017) Ratatouille Quiche

Finally, a pretty complicated recipe from Frank Stitt of Birmingham’s Highlands Bar and Grill, Bottega Cafe and Chez Fonfon. Delicious and worth the time it takes to make it. Maybe this could be a project for this weekend? Do you have some zucchini left from last week? Perfect. If not, maybe substitute another eggplant for the squash called for her.